I decided to participate in the Soup Swap that Jessica over at Turkey Cookies is currently hosting. The Soup Swap came at a good time since I was making Vegetable Barley Soup for dinner last night anyway. This soup is a favorite of our family, made even more of a favorite recently by the addition of kombu. The kombu really adds some savory-ness to the soup, and I figured the extra minerals couldn't hurt either. We also noticed that Sourdough Rye Bread is a nice addition to the soup, but unfortunately I don't have that recipe since the bread was picked up at the farmer's market.
Vegetable Barley Soup
1 onion, diced
2 tablespoons oil
3 cups good-quality vegetable broth
5 cups water
3/4 cup barley
1 bay leaf
2 medium potatoes, scrubbed and chopped
2 carrots, scrubbed and chopped
3 cups of various other veggies (depending on what I have on hand, peas, corn, celery, green beans)
1 large can (30 ounces) tomatoes, coarsely chopped, with juice
2 strips kombu
1 teaspoon dried basil
Mix all of the ingredients together and simmer for 45 minutes or until barley is thoroughly cooked. Enjoy with hearty bread, like Sourdough Rye. (And if you have the recipe for Sourdough Rye, please share.)
Thanks so much for joining in on the soup swap. My co-workers always bring in beef barley, but I've been searching for a good vegetable barley recipe.
ReplyDeleteThis soup sounds delicious. The photo looks beautiful as well. I can never seem to photograph soup so that it looks appetizing like this.
ReplyDeleteYay! Another kombu convert. I really love what it adds to soups and beans. :)
ReplyDeleteThat looks delicious! I haven't made a barley soup in a long time - I'll have to try this one!